"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Wednesday, October 1, 2008

My friend, S regularly brought this dosa (along with shallots rice & beets greens thoran) for me after Gudiya was born. With a heaping amount of fenugreek seeds, this dosa is considered good for the new mothers. S is just 4 years older to me but she took that role very seriously and cared for me like a big sister that I never had. May God bless her. Now, S has moved back to India. I learnt most of my Kerala recipes from her.

If anyone knows the name of this dosa, please let me know.

Methi & Rice Dosa

Rice-Fenugreek Seeds Dosa

Ingredients

1 cup brown rice

1 tbsp methi seeds

salt to taste

oil for shallow frying

Method

1. Soak rice and methi/fenugreek seeds in water for 6-8 hours.

2. Grind to a smooth paste adding enough water.

3. Add salt and make the batter of pancake or dosa batter consistency.

4. Heat the pan and spread thin dosa. Use oil as needed.

Note -

1. This dosa needs to be soft and thin.

2. Regular white rice can also be used.

3. 1 tablespoon of methi seeds make this dosa flavored with the characteristic bitter flavor. If you do not like it too bitter, reduce the amount of fenugreek seeds.